Uso potencial de harina de raíces y tubérculos andinos en la industria alimentaria.

Abstract

This work aimed to investigate the potential uses of four Andean root and tubercules flour in the food industry. The white carrot, mashua, oca and jicama are considered species of the Andean region, which have been part of the diet of Ecuadorian families and which currently have developed a decreasing trend in relation to their production and consumption. For the development of the project, a descriptive research was applied, which was based on the search for information in bibliographic sources by using academic Google, Scielo, Redalyc, ScienceDirect, and others. This allowed to obtain results of the chemical composition of this type of flour. The following averages were found according to the variables that were studied. Protein: 4.67%, 12.62%, 6.05%, 4.23%; fat: 1.56%, 0.82%, 1.50%, 0.79%; ash: 3.39%, 5.20%, 3.81%, 3.29%; fiber: 6.93%, 6.32%, 4.50%, 6.82%; carbohydrates: 82.31%, 75.04%, 80.40%, 84.96% and moisture: 8.26%, 8.95%, 9.43%, 7.88%, in white carrot, mashua, oca and jicama flour, respectively. These types of flour have been used in substitution percentages of between 2-50% for the preparation of bread, cookies, cakes, pasta, diet bars, delicacies and yoghurts. Products made with these types of flour have better nutritional characteristics in terms of protein, fat, ash, fiber and carbohydrates, and the organoleptic characteristics of color, flavor, aroma and texture have greater acceptability by consumers, unlike products made with conventional flours. The use of these flours constitutes a viable alternative to enter the food industry to develop functional products, promote the cultivation of native species of the country, and generate supply of raw materials for being industrialize and commercialize.